Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup cold water
- one cup granulated sugar
- one teaspoon extract
- one-half cup of cold water
- one-half cup cold water
- one rounded tablespoon granulated gelatine
- four egg whites
- one teacup
- salt
Directions
One rounded tablespoon granulated gelatine, four egg whites, one cup cold water, one cup granulated sugar, one teaspoon extract, almond, vanilla or any kind, one teacup, more or less, of pecan nut meats coarsely chopped. Dissolve, the gelatine in one-half cup of cold water, stirring over the fire till perfectly smooth, add the other one-half cup cold water and let cool. Beat whites very light (with pinch of salt) and gradually add dissolved gelatine, beating constantly, sprinkle in the sugar (continuing to beat), add extract, beating all the time. Take one-third of the mixture, color a delicate pink with fluid that comes for the purpose. Spread in a deep dish and sprinkle with nut meats, add a second, one-third, and sprinkle on more meats, then the remainder, and add, decorating with care, dried cherries. Put in refrigerator to stiffen. Serve with whipped cream or a delicate custard. The flavoring, nuts and decora- tion may be varied to suit the taste, preserves or jelly may be used instead of nuts. — Mrs. \Yatts S. Humphrey, Saginaw, Mich.